Southwestern Taco Salad Tasty Recipes

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Southwestern Taco Salad

"Forget the huge salad bowl! Wow your desk by means of serving this taco salad in restaurant-style tortilla bowls. Serve it as a starter or as a chief dish--it's memorably delicious both manner."

Ingredients :

four (10 inch) burrito-length flour tortillas
four cups shredded lettuce leaves
1 (five.6 ounce) bundle Knorr® Fiesta Sides™ - Spanish Rice, cooked in line with package directions
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can complete kernel corn, tired
1 cup shredded Cheddar cheese

Instructions :

Prep : 15M	Cook : 4M	Ready in : 27M

Press 1 tortilla into a four-cup microwave-secure bowl to shape bowl shape. Microwave at HIGH 1-half minutes. Let cool 1 minute. Gently lift out and set up on serving plate. Repeat with final tortillas.
In saucepan used to cook Spanish Rice, combine rice, black beans and corn; heat via.
In tortilla bowls, calmly set up lettuce. Evenly pinnacle with rice aggregate, then sprinkle with cheese. Top, if preferred, with your favorite taco toppings including chopped tomato, chopped avocado, salsa, bitter cream and/or chopped fresh cilantro.

Notes :

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